Fatti's & Moni's Pilchards Puttanesca
Simple yet sensational!
Time: 20 minutes
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 tin chopped whole peeled tomatoes
1/4 pitted kalamata olives
1/4 cup capers
1/4 teaspoon chilli flakes
500g fattis and monis screw pasta
Heat oil in a pan, add garlic and cook slowly until fragrant. Add pilchards,
cook one minute longer and flake. Add tomatoes, olives, capers and chilli.
Bring to a boil, reduce temperature and simmer for 15 mins. Add a pinch of
oregano, check for seasoning.
Toss pasta into sauce and serve dresses with fresh basil.
Chefs Tip: Traditionally puttanesca uses anchovies. Play with the chilli according to your taste.